Deep-fried Wontons with Sweet and Sour Sauce 炸雲吞配甜酸醬

A quintessential Hong Kong Cha Chaan Teng snack, these golden-fried wontons offer a delightful crunch, giving way to a savory pork and shrimp filling. Paired with a vibrant, tangy sweet and sour sauce featuring pineapple and bell peppers, it's a nostalgic taste of home and comfort that's perfect for sharing or as a satisfying bite.

Nutrition (per serving)

Ingredients

• 200g For Wonton Filling:
• 100g Minced pork: 250g
• 40sheets Fresh shrimp: 150g, peeled, deveined, and roughly chopped
• 30g Square wonton wrappers: 40-50 pieces
• 1tbsp Water chestnuts: 50g, finely diced
• 1tsp Spring onion: 2 sprigs, finely chopped
• 1tsp Light soy sauce: 1 tbsp
• 0.25tsp Sesame oil: 1 tsp
• 0.5tsp White pepper: 1/4 tsp
• 1tbsp Granulated sugar: 1/2 tsp
• 1tbsp Cornstarch: 1 tbsp
• 4tbsp Egg white: 1 large
• 3tbsp For Sweet and Sour Sauce:
• 2tbsp Ketchup: 80g
• 0.5cup White vinegar: 2 tbsp
• 1tsp Granulated sugar: 3 tbsp
• 1tbsp Water: 100ml
• 2tbsp Cornstarch: 1 tbsp, mixed with 2 tbsp water (for slurry)
• 50g Canned pineapple chunks: 120g, drained
• 0.25medium Red bell pepper: 1/2 medium, diced
• 0.25medium Green bell pepper: 1/2 medium, diced
• 0.25medium Yellow onion: 1/4 medium, diced
• 4cups For Frying:

Steps

1. In a large bowl, combine minced pork, chopped shrimp, diced water chestnuts, chopped spring onion, light soy sauce, sesame oil, white pepper, sugar, cornstarch, and egg white. Mix thoroughly in one direction until the mixture is sticky and well combined.
2. Take a wonton wrapper and place filling in the center. Lightly moisten the edges of the wrapper with water. Fold the wrapper into a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a small purse shape. Repeat with the remaining filling and wrappers.
3. In a small pot or wok, heat oil over medium heat. Add diced bell peppers, onion, and pineapple chunks, stir-fry for 2-3 minutes until slightly softened.
4. Add ketchup, sugar, white vinegar, water, and light soy sauce to the pot. Bring to a simmer, then reduce heat and let it gently bubble for 5 minutes. Stir in the cornstarch slurry and stir until the sauce thickens. Remove from heat.
5. In a deep pot or wok, heat vegetable oil to 170-180°C (340-350°F). Carefully deep-fry the wontons in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per batch, turning occasionally, until golden brown and crispy.
6. Remove fried wontons with a slotted spoon and drain excess oil on paper towels. Serve immediately with the warm sweet and sour sauce for dipping.

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